Kheema with Peas

Posted on 29 July 2015 by Linda Peek

When we had a house full of kids I made recipes using minced beef all the time. Lasagne, spaghetti bolognese, shepherd’s pie – they are all great ways to feed a family with just half a kilo of mince. Now there’s just the two of us I only buy mince occasionally – otherwise we’d be forever eating leftovers!

This recipe was posted recently by Jill Dupleix, a well-known food writer in Australia. I love anything with peas so I decided to make it, adjusting the quantities to go with half a kilo of mince rather than the 750g she used.

It’s very quick to make and sure to be a hit with all the family.

1 Tbs oil
1 large onion, chopped
1 large clove garlic, crushed
500g minced lamb or beef
1 Tbs tomato paste
1 Tbs grated ginger
½ tsp each turmeric, coriander
¼ to ½ tsp chilli powder or flakes (optional)
1 tsp garam masala
Two cups water or stock
Salt and freshly ground black pepper to taste
1 tsp sugar
2-3 cups frozen peas
To serve:
Chopped fresh coriander
Steamed Rice
Indian bread such as Roti
Plain yoghurt

Heat oil in a large frying pan and cook onion and garlic until soft but not brown. Add meat and cook for 5 mins, breaking it up as you go, until browned. Add remaining ingredients except peas and simmer for 20 mins. Add peas and cook for a further 5-10 mins, or until peas are cooked and Kheema is thick.

Sprinkle with chopped coriander and serve with rice, bread and plain yoghurt on the side. Warm the Indian bread by heating for a minute or so on each side in a dry frying pan over moderate heat.

Serves 4

Variations: use a drained can of beans or chick peas instead of the green peas.

Salade Lyonnaise à la Madeleine

Posted on 22 July 2015 by Linda Peek

When we lived in Pretoria in the late 1980s we found a fabulous French restaurant called La Madeleine. There was no written menu so Belgian chef-owner Daniel Leusch would come to each table and explain what was available that day. His Lyonnaise Salad was introduced in the following way.

“And today, for starters, we ‘ave a leetle salade, wif a warm poshed egg, garneeshed wif some leetle crispy lardons, some freshly made croutons and ‘ollandaise sauce. Or, we ‘ave…..”

And so he would go on until he had described everything and we were left, drooling, to make decisions.

It’s twenty-five years since we left Pretoria but La Madeleine is still going strong, with Daniel and his wife Karine’s daughter Anne in charge of the kitchen. Since then my version of Daniel’s Salade Lyonnaise has become one of my favourite lunches. But you do have to be in the kitchen at the last minute, so I usually only make it for two, maximum four people. If you don’t have time to make Hollandaise Sauce substitute mayonnaise, preferably home-made. For hungry people serve two eggs instead of one.

As it’s one of the signature dishes of the French city of Lyon I ordered this salad in three different bistros while we were staying there a couple of years ago. What a disappointment! Soggy bacon or croutons, over-cooked eggs and indifferent salad greens meant that none of them lived up to their reputation. Take me back to Pretoria any time!

4-6 cups mixed small salad leaves
2 slices bread (preferably something rustic like sourdough)
Olive oil
100g smoked bacon in one piece (called speck in Australia)
2 eggs
Salad dressing:
1 cup mild vegetable oil (e.g. Canola)
¼ cup cider vinegar
1 Tbs Dijon mustard
1 Tbs honey (optional, or use less)
Salt and pepper to taste
1 clove garlic, peeled and halved
Quick Hollandaise Sauce:
50g butter
2 egg yolks
1 Tbs cream
1 Tbs lemon juice
Salt and freshly ground black pepper to taste

For Hollandaise sauce place butter in a small bowl and microwave for 30 secs. With a small hand whisk, beat in yolks, then cream and lemon juice. Microwave for 45 secs, stopping to beat every 10-15 secs. This is important to avoid scrambling the eggs! Season then cover and keep warm by standing the bowl in a larger bowl containing hot water.

Brush both sides of bread with olive oil, cut into croutons then either bake in a hot oven on a tray lined with baking paper for 5-10 mins or fry in a non-stick frying pan until golden and crunchy.

Meanwhile poach eggs until done – whites firm, yolks still soft. While they are cooking, prepare the lardons – cut bacon into thick slices, then into little chunks. Fry in a non-stick frying pan with a tiny bit of oil and drain on paper towels.

Place all ingredients for the salad dressing in a screw top jar and shake vigorously. Mix salad greens with some dressing (see note below) and divide between 2 plates. Place a poached egg in the centre and spoon some Hollandaise sauce over. Sprinkle the croutons and lardons around the egg.

Serves 4 as a starter or light lunch

Note: Any unused French dressing will keep for up to a month in the fridge so I often make double or triple the recipe. Don’t crush the garlic, just cut it in half, so the flavour isn’t overpowering. The French wouldn’t put honey in their dressing (I love it especially as I keep my own bees!) so if you want to be authentic leave it out.

Carpaccio with Fig, Walnut Pesto and Goat’s Cheese Mousse

Posted on 15 July 2015 by Linda Peek

Aubergine is considered one of the best, if not the best, restaurant in Canberra, depending on whom you ask. Chef Ben Willis consistently uses four main ingredients to create his dishes. This contrasts with some other popular Canberra restaurants which, in my view, put too many flavours on the plate. The result is very “bitty” and not at all memorable.

This recipe was inspired by a dish I was served at Aubergine recently when we were celebrating our wedding anniversary. As part of a four course degustation, the serving was small so I’ve increased the quantities to make a more substantial and certainly more rustic starter or light lunch. The four main ingredients are beef, walnuts, fig and a creamy mousse. I’m not sure how they made the mousse so I had to guess.

A bottle of 2013 Hilltops Shiraz from Clonakilla, one of Australia’s leading small wineries located in the Canberra district, went well with this dish.

4 fresh figs
150-200g trimmed fillet of beef (see note)
150ml whipping cream
50g soft goat’s cheese
1 Tbs black sesame seeds or pink peppercorns (see note)
Extra Virgin olive oil
Juice of half a lemon
Walnut Pesto:
1 cup walnut halves or pieces
1 clove garlic, crushed
1/3 cup olive oil
Salt and freshly ground black pepper to taste

Trim meat, wrap tightly in plastic wrap and freeze for an hour, then slice very thinly and press each slice flat with the palm of the hand.

Make pesto: place walnuts and garlic in food processor and chop finely. With motor running add oil through the feed chute until you have the consistency of pesto. Season to taste.

Cut tops off the figs and, if necessary, trim a little off the bottoms so they sit flat. Arrange one in the middle of four serving plates. Spread some walnut pesto in a halo around each fig, then arrange some beef slices on top, slightly overlapping.

Whip cream till thick then add goat’s cheese and whip just enough to incorporate. Season to taste with salt and pepper. Using two spoons or an ice-cream scoop dipped in hot water, arrange an “egg” of mousse on top of each fig.

Place black sesame seeds or pink peppercorns in a spice grinder or coffee grinder and pulverise. Sprinkle some over the goat’s cheese mousse and the beef.

Drizzle a little lemon juice over the beef and a little Extra Virgin olive oil around the edge of each plate. Serve with fresh bread or toast.

Serves 4

Note: to end up with a piece of trimmed fillet weighing 150-200g you will need to start with a bigger piece. I bought one kilo and after trimming ended up with the piece I used for the carpaccio, two nice thick steaks and a bag of strips to make Stroganoff, which I froze to use on other occasions.

Black sesame seeds are sold in Asian shops and pink peppercorns, which and not really peppercorns at all, are available at specialty shops such as The Essential Ingredient. Black sesame seeds would have made a better colour contrast to the beef, but I had run out so had to find something else in the pantry.

Pear Pecan and Caramel Puddings with Ginger Ice Cream

Posted on 8 July 2015 by Linda Peek

This delicious dessert is adapted from one which appeared recently in Gourmet Traveller. On a cold winter’s day it just hits the spot.

6 small ripe pears
Poaching liquid:
1 litre water
2 Tbs sugar
1 stick cinnamon
1 vanilla pod, split
Pudding mix:
1 cup pecan nuts (or walnuts)
1 cup self raising flour
1 tsp vanilla essence
2 tsp cinnamon
2 eggs
1 cup milk
½ cup brown sugar
125g butter
6 rounded Tbs Caramel (see note below)
¼ cup raw sugar (optional)
Ginger Ice Cream:
2 cups whipping cream
1 can condensed milk
3 tsp powdered ginger
½ cup crystallised/glacé ginger, chopped

Peel pears and leave whole. Place water, sugar, cinnamon stick and vanilla pod in a large saucepan. Bring to the boil and simmer for 5 mins. Add pears and simmer for 25 mins or until cooked. Drain pears and discard syrup.

Preheat oven to 180C. While pears are cooking blitz the nuts in food processor, then add flour, vanilla, cinnamon, eggs, milk and melted butter and mix till combined. Grease six one and a half cup ramekins or small pudding bowls. Divide pudding mixture between the bowls. Place a rounded tablespoonful of caramel in the middle of each, then sit a pear on top and push it down into the pudding. If liked, sprinkle with a little raw sugar. Bake for 25-30 mins or until puddings are golden brown and well risen. Dust with icing sugar and serve topped with a scoop of Ginger Ice Cream.

Ice Cream: with electric beaters, whip cream until soft peaks then add condensed milk and powdered ginger and continue to whip until combined. Fold in crystallised/glacée ginger with a rubber spatula then scrape ice cream into a plastic container with a lid. Cover and freeze for several hours or until firm.

Serves 6

Note: use a can of Nestlé Top and Fill Caramel or in South America use Dulce de Leche (Manjar) or make your own from a can of condensed milk (see Banoffi Pie recipe). Instead of six small pears you can use 3 very large ones peeled and cut vertically in half.

Cubanos

Posted on 1 July 2015 by Linda Peek

We recently watched a movie called Chef starring Jon Favreau who was also the writer and director.

Favreau plays an amiable chef who works in a high-end restaurant in Los Angeles. The owner of the restaurant – a controlling, nasty piece of work played by Dustin Hoffman – forces the chef to cook dated dishes he doesn’t want to cook and they end up getting a very bad review.

Encouraged by his Cuban ex-wife the chef quits his job and starts a mobile food truck business with a friend, selling Cuban fast food. It’s a huge success, the chef reconnects with his 10 year old son, remarries his gorgeous ex-wife and everyone lives happily ever after.

The toasted sandwiches called “Cubanos” looked so delicious I decided to do some research and make them for Café Cat. They’re pretty high in cholesterol so I wouldn’t recommend eating them every day!

Cubanos were often eaten for lunch by workers in sugar mills and cigar factories in Cuba in the late 1800s. They are now popular in various parts of the United States, especially Miami.

In the movie they made them with Cuban bread, which looked like a wide baguette called a Flute in France. Any roast pork will do, but if you want authentic Cubanos make the Cuban version below.

I once watched Nigella Lawson make toasted sandwiches in a frying pan with a chopping board and a weight on top. I couldn’t help wondering why she didn’t jusr buy a proper sandwich press. They aren’t expensive and allow you to make toasted sandwiches with any kind of bread or wrap.

Cubanos

Baguettes or large bread rolls
Sliced roast pork (see below)
Sliced ham
Sliced Swiss cheese
Sliced dill pickles
Your favourite mustard
Melted butter

Split baguettes lengthwise and cut into sandwich lengths – about 15cm – or split the bread rolls. Heat up a sandwich press until hot. On one side of the sandwich place a layer of ham, a layer of sliced pork, a layer of sliced cheese and then a few sliced pickles. Spread mustard generously on the other half, then stick the sandwich together. Brush both sides with melted butter, place in sandwich press, close lid and cook until the bread is golden brown and cheese is melting. Serve immediately.

Cuban Roast Pork

2-2½ kg pork shoulder roast
4 tsp salt
1 cup lemon, lime or Seville orange juice
1 bay leaf
3 tsp oregano
3 tsp ground cumin
15-20 cloves garlic, depending on size, peeled

Stab meat all over with a sharp knife to make deep holes. In a food processor or blender blend salt, fruit juice, bay leaf, oregano and cumin. Pour over the pork and rub in well, then cover and refrigerate overnight.

Next day remove pork from fridge and let come to room temperature for a good hour. Preheat oven to 140°C, tip off the marinade and reserve. Roast meat, uncovered for 4-5 hours or until well done. Baste often with the reserved marinade and turn occasionally. Remove from the oven and put the pork on a plate or cutting board. Cover loosely with foil and leave to rest. This pork is enough to feed a crowd with Cubanos.

Lemon Drizzle Cake Salvation Creek

Posted on 24 June 2015 by Linda Peek

As we were heading off to Europe last year for an extended holiday my friend Karen lent me a few good books.

We thoroughly enjoyed The House at Salvation Creek, a delightful memoir by Susan Duncan, but soon realised that it’s actually a sequel to her first book. So when we got back I borrowed the first one, Salvation Creek, from the local library.

Pittwater, where the narrative takes place, is described by Wikipedia as “a tide-dominated drowned valley estuary 40 km north of Sydney.” Duncan’s descriptions of the native flora and fauna are exceptional. A friend in Denmark to whom I recommended the books said “Susan Duncan brought some warm Australian sunshine into the bleak, grey days of a Danish winter.”

Duncan’s relationship with her ageing mother is something many readers will relate to. And of course I loved all the references to what she was cooking. This is her recipe for Lemon Drizzle Cake. Very easy and a real crowd pleaser.

Zest of 1 large lemon
250g caster sugar
250g butter (at room temp)
4 large eggs
250g SR flour
Pinch salt
1 level tsp baking powder
Syrup:
Juice of 1 large lemon
150g sugar

Preheat oven to 160ºC and prepare a round or square cake pan. I used a 22cm (9″) square silicone pan, so there was no need to grease and line the bottom with baking paper, which you need to do with a metal pan.

Place lemon zest and sugar in food processor and blitz for 1-2 mins. Add butter and mix for a minute then add the eggs, sifted flour, baking powder and salt. Mix for 1- 2 mins then stop to scrape down the sides and mix for another minute. Scrape into cake pan, spread out evenly and bake for 30-40 mins or until golden and well risen. Test cake with a toothpick inserted in the middle, which should come out clean, but don’t overcook the cake. Remove from oven and pour over the syrup while hot, using a knife to distribute it evenly. If liked serve garnished with flowers e.g. potato vine as in photo.

Syrup: heat lemon juice and sugar together in a small saucepan to form a syrup.

Serve for afternoon tea or as a dessert with whipped cream and some berries. Duncan suggests mixing some icing sugar and passionfruit pulp into the cream.

Serves 16

Notes: The original recipe says to cook the cake for 30-35 mins but mine took 40. The recipe can be doubled and it makes very good cupcakes. She says it freezes well.

Roast Chicken with Jerusalem Artichokes and Lemon

Posted on 17 June 2015 by Linda Peek

The Jerusalem artichokes from our veggie garden are ready to use, so I went through some cookbooks looking for new ways to use them. This easy and delicious recipe comes from Jerusalem by one of my favourite chefs, Yotam Ottolenghi and his partner Sami Tamimi.

I’ve made a few slight adjustments. The original recipe uses fresh tarragon which I didn’t have, so I used marjoram which grows profusely in our garden and doesn’t get hit so early by the frost. It worked well. If you don’t have any saffron add a couple of teaspoons of turmeric. Ottolenghi says to peel the artichokes but it’s such a fiddly job we just scrub them and trim off any black bits.

If you don’t have Jerusalem artichokes substitute parsnips, pumpkin, sweet potatoes or ordinary potatoes.

500g Jerusalem artichokes
8 chicken thighs, skin-on, trimmed
Juice of 1 lemon
12 garlic cloves, peeled and sliced
12 shallots, peeled & halved lengthwise
1 lemon, halved lengthwise & sliced thinly
1 tsp saffron threads
¼ cup olive oil
¾ cup water
1½ Tbs pink peppercorns (optional – see note)
1 Tbs fresh thyme leaves or 2 tsp dried
2 Tbs fresh marjoram or tarragon, chopped
1 to 2 tsp salt, to taste
Freshly ground black pepper
To serve:
Extra chopped herbs
Extra lemon juice

Scrub and trim the artichokes, then cut into even chunks about 2cm thick. Place in a saucepan and cover with water. Bring to the boil and simmer for 10 mins, drain. Place all ingredients in a large mixing bowl and mix well with hands. Cover and leave to marinate for 1-2 hours or overnight.

Preheat oven to 220°C. Tip chicken and marinade into a rectangular roasting tin (mine is non-stick) and spread out evenly. Cover with foil and roast for half an hour. Remove foil, baste chicken with the juices, then roast for a further 15 mins or until cooked and nicely browned.

Serve garnished with some extra chopped fresh herbs and a squeeze of lemon juice.

Serves 4

Note: pink peppercorns are not really peppercorns at all (look them up on Google if you’re interested). You can buy them in specialty shops such as The Essential Ingredient. They go well with smoked salmon, Gravlax, chicken and fish dishes.

Carrot Pancakes

Posted on 10 June 2015 by Linda Peek

These vegetarian pancakes make a tasty, light and healthy meal for two. Serve with sour cream or thick Greek yoghurt and ring the changes by using other vegetables instead of carrot, such as finely chopped cauliflower, broccoli, red capsicum or corn – either fresh, tinned or frozen.

2 eggs
1 large or two smaller carrots, grated
½ cup chopped spring onion, leek or onion
1 green chilli, seeded and chopped
1 clove garlic, crushed
½ cup besan (chickpea) flour
½ cup plain yoghurt
1-2 tsp ground cumin
1 tsp salt
Freshly ground black pepper, to taste
3 Tbs oil to fry
To serve:
Sour cream or thick Greek yoghurt
Fresh parsley or coriander
A spicy Indian chutney

Beat eggs then mix in remaining ingredients except oil. Heat a little oil in a non-stick frying pan and cook the pancakes over moderate heat, 2 or 3 at a time, using 3-4 Tbs of mixture for each one. Cook for 3-4 minutes each side over a low to moderate heat so the pancakes are thoroughly cooked in the middle. If the heat is too high they will brown too quickly on the outside and taste doughy in the middle.

Remove from pan and drain on paper towels. Serve garnished with yoghurt or sour cream and fresh herbs and a dish of chutney on the side.

Makes 6 pancakes

Note: besan flour gives a special flavour and texture, but if unavailable use plain flour. If you like things spicy, use a small red chilli, finely diced, instead of a green one.

Cauliflower Crust Pizza

Posted on 3 June 2015 by Linda Peek

Instead of the usual dough made with flour, this pizza crust is made with grated cauliflower. It’s enough to serve two and because it’s so low in carbohydrates it only has 300-350 calories per serving. Try it – it’s really delicious!

Crust
½ head cauliflower
1 cup grated Mozzarella cheese
2 Tbs grated Parmesan cheese
1 egg
Salt and freshly ground black pepper
Topping
¼ cup tomato sauce or pesto
8-10 cherry tomatoes, halves
4 spears asparagus cut into 3 and steamed
Some buffalo Mozzarella balls sliced (optional)
1-2 cloves garlic, thinly sliced
¼-½ cup grated Mozzarella cheese
Dried chilli flakes (optional)
To garnish
Fresh basil or parsley

Coarsely grate cauliflower. I used a coarse 5mm grating disc on my Magimix. Place in a bowl, cover and microwave on High for 7-8 mins or until soft. Cool then mix in remaining ingredients. Pre-heat oven to 220°C. Line a baking tray with baking paper. Tip cauliflower mixture onto the paper and pat it into a round pizza crust. Bake for 15 mins or until golden brown.

Spread tomato sauce or pesto over the pizza base. Arrange tomatoes, asparagus, garlic, sliced Mozzarella balls and chilli flakes (if using) on top. Sprinkle with grated cheese then bake for 10 mins or until bubbly. Garnish with fresh herbs and serve with a mixed salad.

Serves 2

Variations: instead of asparagus use some ham, salami, pepperoni or peeled prawns.

Lamb & Quince Tajine in a Slow Cooker

Posted on 27 May 2015 by Linda Peek

Moroccans make their casseroles in earthenware cooking dishes with domed lids called tajines. So the word “tajine” is used to refer to both the cooking pot and the casserole you make in it. Recipes often combine meat or poultry with dried or fresh fruit and sometimes include some honey and a few nuts.

We planted a quince tree about three years ago and recently picked our first quinces. Just two. So I decided to use them in a Moroccan lamb and quince casserole. Instead of using my traditional cooking pot, which I bought when we were holidaying in Marrakesh, I made it in my slow cooker.

Fresh or frozen pomegranate seeds add a nice splash of colour, but they’re not essential. They freeze well – so stash some away when they’re in season. A little goes a long way as a garnish.

I made a large stacking ring by removing the top and bottom from a 425g can of tuna and used it to arrange the couscous in the centre of the plate with the lamb on top.

2 Tbs olive oil
1.2kg lean lamb, cut into 2cm dice (leg or shoulder)
1 onion, peeled and finely chopped
2 cloves garlic, crushed
1 tsp ground ginger
1 tsp chilli powder or flakes
1 tsp turmeric
1 cinnamon stick, broken in two
½ tsp saffron threads
2 quinces, peeled, cored and cut into eighths
2 Tbs honey
4 Kaffir lime leaves (optional)
2½ cups chicken stock (or water and a cube)
1 Tbs fish sauce
1 large sweet potato, peeled and cut into 2cm cubes
1 can chickpeas, drained and rinsed
To serve:
Couscous
Chopped fresh coriander
1 cup lightly toasted pine nuts
Pomegranate seeds (optional)

Heat oil in a large frying pan and brown meat on both sides in two or three batches. Remove meat and place in slow cooker. Add garlic and onion to pan and cook gently, stirring, for 5-10 mins or until softened. Add the five dry spices and cook for one minute, stirring.

Add the spice and onion mixture to the slow cooker with the quinces, honey, stock, lime leaves and fish sauce. Cover and cook on High for 5-6 hours (or on Low for 8-10 hours), adding the sweet potato and chickpeas about halfway through the cooking time. Slow cookers vary, so you will have to adjust the cooking time as you go. If possible check and stir the tajine every hour or so.

Serve tajine on a bed of couscous, garnished with chopped coriander, pine nuts and pomegranate seeds.

Serves 8

Note: if preferred, cook the casserole in a heavy casserole dish with a lid in the oven at 170°C for about two hours, adding the sweet potato and chickpeas about halfway through.